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Red Lion, High Lane, Events

The smart pub on the hill starts 2012 with a chocolate game bang

Published on January 10th 2012.

2012 looks set to be an Olympian year for food destination pub, The Red Lion of High Lane, as they launch a year-long programme of events, showcasing their passion for artisan producers and top quality local food.

The pub, which was taken over in 2009 by Steve Pilling and Chef-Partner, Simon Stanley, is kicking off the new year with more reasons than ever for customers to call in for classic British food, fine ales and excellent wines.

As well as creating their own menu and signature dishes, the Red Lion has been developing a programme of events, including Gourmet Taster Evenings and even Ball Room Dancing.

This January the pub's events will focus on two areas of gastronomy close to the Red Lion’s heart.. Game and Chocolate.

Local lad Oli Dunn, of the nationally regarded, artisan chocolate retailer Simon Dunn Chocolatier, will be hosting a specialist chocolate masterclass at the Red Lion.

Every attendee will get the chance to learn how chocolate is made, creating their own personalised products and sculptures, all using Dunn’s handmade chocolate.

Guests will receive Prosecco, strawberries and an entertaining chocolate experience, learning how to make their own handcrafted chocolate products. And of course they’ll be able to take their creations home to eat.

Tickets £25. To book call 01663 765227.

The Game Evening... Featuring Lee Frost of Frosts the Butchers.

Thursday 26 January, 7pm.

Winners of the Best Food and Drink Retail Outlet at this year’s MFDF Awards, WH Frosts in Chorlton are a lead supplier at the Red Lion, and one of the best-regarded butchers in the region. On this one-off gourmet evening, a seasonal selection of the best local game will be showcased, expertly prepared as part of a six course Game Dinner by Chef Proprietor Simon Stanley. Lee Frost from WH Frosts will be in attendance to introduce each course.

Tickets £35. To book call 01663 765227.

Steve Pilling, partner at The Red Lion, said “We’re proud of what we’ve achieved at The Red Lion - in difficult times we’ve not only survived but thrived, and developed all our local, independent supplier relationships. From our own in-house butchery to our baker across the road, its a great artisan food operation here, and these events are an exciting opportunity to show what’s fantastic about food and drink in the North West. There are lots more planned!”

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Thats what you get when you invest millions.....QUALITYWell done Mr Pilling, cant wait you see you back in the city centre later this year. Indifferent restaurant owners are shaking in their boots....UNLEASH HELL !!!!!!!!

Visited here at the end of October for my birthday celebration meal with my family. I cannot express how utterly disappointing the experience was. Starters were tiny and overcooked (corned beef hash cake). Four of the five of us ordered the steaks , three rare , one medium to well. All arrived exactly the same - at £20 each I would expect the chef to know how to cook a steak. The onion rings tasted as if they were cooked in banana fritter batter, the large field mushroom tasted like it had been fried in old lard and the three fried chips really did taste like leftovers repeatedly recooked - Totally disgusting. My husbands fish pie was adequate but a ridiculously small portion. But for the sake of spoiling my birthday celebration by sending the food back and all eating separately I would have refused to pay for the lot. As it was we paid almost £170 for the meals, hasten to add we will not be returning.